Lamb Fillet with Mushrooms and Apples

Rinse the lamb fillets, pat dry, and season with salt and pepper to taste. Heat 2 tablespoons of the oil in a skillet. Sear the lamb until golden on all sides. Remove to a roasting pan and roast in a 120°C (approximately 250°F) oven for 20 minutes, or until desired doneness.

Rinse the apples, quarter, core and cut into wedges.

Peel the onion and cut into strips.

Heat the remaining oil in a the same skillet the lamb was in. Add the chanterelles and cook until golden. Remove the mushrooms and set aside. Add the onions and apples, and cook until translucent. Stir in the Calvados and lamb stock, bring to a boil and allow to reduce. Stir in the mushrooms and honey, and allow to simmer for 2 minutes. Season with salt and pepper to taste.